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chipotle chicken dense bean salad tossed in a large blue bowl with metal utensils next to fresh lime wedges and glasses of water
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5 from 2 votes

Chipotle Chicken Dense Bean Salad

This protein-packed, fiber-rich chipotle chicken dense bean salad is going to be your new favorite lunch (or dinner)! Spicy chipotle chicken, crunchy vegetables, and rich beans covered in a creamy dressing make for a hearty and flavorful salad!
Prep Time4 hours 20 minutes
Total Time4 hours 20 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

For the chicken:

For the spicy chipotle dressing:

  • ¼ cup (56 g) mayonnaise
  • ¼ cup (59 ml) olive oil
  • Juice of 1 lime + zest
  • ½ teaspoon ground cumin
  • 1 clove garlic
  • 1 chipotle pepper in adobo sauce + a little bit of the liquid
  • Salt and pepper to taste

For the rest of the dish:

  • 15 ounce (425 g) can of garbanzo/chickpeas rinsed and drained
  • 15 ounce (425 g) can of great northern beans rinsed and drained
  • ⅔ cup (109 g) corn kernels
  • 3 ripe avocados diced
  • 1 medium red bell pepper diced
  • 1 medium yellow bell pepper diced

Instructions

  • Make the recipe for the chipotle chicken and chop into 1" cubes and set aside.
    1 recipe for chipotle chicken
    cubed grilled chipotle chicken thighs on a metal baking sheet lined with parchment paper and a knife on the side
  • Make the dressing: in a tall container, add all the ingredients for the dressing then take an immersion blender and blend until smooth.
    ¼ cup mayonnaise, ¼ cup olive oil, Juice of 1 lime + zest, ½ teaspoon ground cumin, 1 clove garlic, 1 chipotle pepper in adobo sauce + a little bit of the liquid, Salt and pepper
    an immersion blender is inside a tall glass container blending dressing
  • Put together the salad: In a very large bowl, add chickpeas, great northern beans, corn, avocados, bell peppers, and chicken. Gently toss to evenly distribute ingredients.
    15 ounce can of garbanzo/chickpeas, 15 ounce can of great northern beans, ⅔ cup corn kernels, 3 ripe avocados, 1 medium red bell pepper, 1 medium yellow bell pepper
    diced red and yellow bell peppers, cubed chipotle chicken, great northern beans, cubed avocados, corn kernels, and chickpeas in a large blue bowl
  • Pour dressing all over then toss to incorporate.
    diced red and yellow bell peppers, cubed chipotle chicken, great northern beans, cubed avocados, corn kernels, and chickpeas in a large blue bowl tossed together with dressing drizzled on top
  • Serve at room temperature or chilled.

Notes

The prep time is 4 hours because in my chipotle chicken recipe, you marinate the chicken for at least 4 hours. The prep time will be heavily reduced if you choose to not marinate the chicken as long or you use store-bought chicken strips and/or rotisserie chicken.

Nutrition

Serving: 1 serving (330 grams) | Calories: 608 kcal | Carbohydrates: 39 g | Protein: 34 g | Fat: 37 g | Saturated Fat: 6 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 20 g | Trans Fat: 0.04 g | Cholesterol: 112 mg | Sodium: 406 mg | Potassium: 1231 mg | Fiber: 15 g | Sugar: 3 g

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